Description
These Rice Krispie Potato Chip Cookies combine the chewy sweetness of marshmallows and crispy rice cereal with a salty crunch from wavy potato chips, creating a delightful sweet and salty treat that’s quick and easy to make. Perfect for a snack or party dessert, these no-bake cookies set quickly and deliver a unique texture combination.
Ingredients
Scale
Main Ingredients
- 8 tablespoons unsalted butter
- 8 cups mini marshmallows, divided (6 cups + 2 cups)
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 5 cups wavy potato chips
- 2 cups crispy rice cereal
Instructions
- Prepare the Baking Sheets: Line two large baking sheets with parchment paper to prevent the cookies from sticking as they cool and set.
- Measure Ingredients: Measure all ingredients ahead of time because you will need to work quickly once mixing begins.
- Melt Butter and Marshmallows: In a large Dutch oven or heavy-bottomed pan, melt the butter over medium heat. Add 6 cups of mini marshmallows and stir continuously until fully melted, maintaining medium-low heat to avoid burning.
- Add Vanilla and Salt: Remove the pan from heat and immediately stir in vanilla extract and sea salt to evenly distribute flavor.
- Fold in Remaining Ingredients: While the mixture is still hot, quickly fold in crispy rice cereal, wavy potato chips, and the remaining 2 cups of mini marshmallows. Stir gently until well combined; it’s fine if some potato chips are crushed to smaller pieces.
- Shape the Cookies: Using a spoon, scoop approximately 3 tablespoons of the mixture and place mound shapes onto the prepared baking sheets. Continue until all mixture is used, shaping cookies evenly.
- Cool and Serve: Let the cookies cool at room temperature until they harden, which allows them to hold their shape before serving.
Notes
- Work quickly when mixing in the cereal and chips because marshmallows harden fast as they cool.
- Adjust salt quantity if using salted potato chips to avoid overly salty cookies.
- For a festive twist, consider adding chocolate chips or sprinkles before the mixture hardens.
- Store cookies in an airtight container at room temperature to maintain freshness for up to 3 days.
- Crushing some potato chips is normal and adds to the texture; don’t be afraid to break them down a bit during mixing.
